Spinach and Goat Cheese Salad

5 from 6 votes

Spinach and Goat Cheese Salad

Spinach and Goat Cheese Salad features a delightful combination of crispy vegetables, toasted pine nuts, and velvety goat cheese, all tossed in a deliciously simple dressing that enhances its flavors. Add this to your healthy salad rotation!

Course Salad

Cuisine American

Keyword spinach and goat cheese salad, spinach salad

Prep Time 30

Total Time 30

Servings servings

Calories 381kcal

Author Sue Ringsdorf

Ingredients

For the salad:

12 cups baby spinach
1 cup corn kernels
1 cup cherry tomatoes - halved
1 cup cucumber - chopped
1/2 cup red onion - sliced thin
1 large avocado - chopped
8 oz. crumbled goat cheese
1/2 cup pine nuts - toasted

For the dressing:

5 Tablespoons olive oil
3 Tablespoons white wine vinegar
1 1/2 Tablespoons Dijon mustard
kosher salt and freshly ground black pepper - to taste

Instructions

Prep veggies. In a large bowl, add the baby spinach leaves. I normally snap the long stems off of the spinach. Slice the red onion, tomatoes, cucumber, and avocado (if serving immediately).
Saute corn. Use a sharp knife to slice the corn off of the cobs. Heat a saute pan over medium-high heat and when hot, add corn. Saute it for a few minutes or until slightly softened. Set aside.
1 cup corn kernels
Toast pine nuts. Wipe the pan out and then place it back on the stove over medium heat. Add the pine nuts and toast until slightly browned and fragrant, about 3-4 minutes. Remove to cool.
1/2 cup pine nuts
Combine ingredients. To the bowl with the spinach, add the sliced cucumber, red onion, avocado, and tomatoes. Add the toasted pine nuts, sauteed corn, and goat cheese. Toss to combine.
12 cups baby spinach, 1 cup cucumber, 1/2 cup red onion, 1 large avocado, 1 cup cherry tomatoes, 8 oz. crumbled goat cheese
Make dressing. In a small mason jar, combine the salad ingredients – olive oil, white wine vinegar, dijon mustard, salt, and pepper. Shake vigorously to combine.
5 Tablespoons olive oil, 3 Tablespoons white wine vinegar, 1 1/2 Tablespoons Dijon mustard, kosher salt and freshly ground black pepper
Add dressing to salad. If serving a large group, add the dressing to the salad and toss. If serving only a couple of salads, add to individual bowls and top with dressing.

Notes

Recipe Tips:

- I recommend assembling this salad shortly before mealtime to prevent it from getting soggy.
- You can use canned corn instead of fresh corn on the cob. Drain the corn well.
- Pine nuts can be expensive so look for deals. We like to purchase them at Trader Joe's at a lower price.
- Use garden-fresh tomatoes when they are in season.

Nutrition